July 2014
a red hot passion
for healthy food
Poutine Routine
Spirit of a New Frontier:
1961 vodka
LADIES WITH
Purple Hands
f o r a l l t h e t h i n g s t h at yo u a r e . . . r o c h e s t e r w o m a n
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rochesterWomanMag.com :: july 2014
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July 8
ETC 7 PLATTER CHATTER: Rohrbach’s
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FASHION FORWARD: Trends Aren’t For Everyone 10 SPECIAL FEATURE: 1961 Vodka
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LOCAL BUSINESS MATTERS: Von Brake Spices
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LEADING WOMAN: Guiding an Exciting Course 18
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SPECIAL FEATURE: Poutine Routine
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SPECIAL FEATURE: For The Love of Beer
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COVER STORY: Women with Purple Hands
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HEALTHY WOMAN 32 SPECIAL FEATURE: Hedonist Chocoalte
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MIZMATCH: Turn Up The Heat
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SPECIAL FEATURE: A Red Hot Dish
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MENOPAUSE MINUTE 40 FITNESS: Bathing Suit Season
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RW INSPIRES 45 CALENDAR OF EVENTS 48
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Rochester’s
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LETTER FROM THE PUBLISHERS who prefer a more pure and traditional vodka experience. It is for this reason that 1961 Vodka was born. Reflecting back to a simpler time, 1961 is the brain child of four neighbors from Victor who decided they wanted to create a better vodka, distilled locally from local ingredients. Two of the founders, Lisa Ginther and Theresa Parsons sat down with us to tell us the story of how they got started. Read it on page [14].
“If you go back to the Greeks and Romans, they talk about all three - wine, food, and art - as a way of enhancing life.” --Robert Mondavi Summertime is here and with it long, hot lazy days, outdoor dining on the water or at a sidewalk cafe. This is the time of year that we look forward to all winter. This time of year we tend to slow things down take a vacations, play hooky from work, hang out at the pool, etc. And best of all we get to enjoy the incredible food and wine that this area has to offer. Whether your headed out for one of the incredible wine tours on the Finger Lakes or you’re heading to one of the many food festivals that seem to be happening almost every weekend this time of year, there’s plenty of variety to satisfy everyone. We are lucky to live just a short drive from the Finger Lakes wine region. The wineries in this area produce some of the finest wines in the world. For the longest time, the wine making industry has been dominated by men, but in recent years women have begun to make their mark and in a big way. In this issue, we feature six women who are making a name for themselves as talented wine makers. Our cover story Women with Purple Hands tells how each of them got their start as wine makers and what they see for the future of women in the industry. read the story on page [26]. In recent years flavored vodkas have exploded on the liquor scene. If you’re adventurous you can enjoy everything from bacon to whipped cream flavored vodka in your favorite cocktails. Although flavored vodkas have their place, there are those
In recent years the local street vendor selling the traditional dogs and burgers has evolved into the food truck bringing mobile food to the masses including everything from mac & cheese to smoothies and more. We spent a day with one of the more popular food trucks in the area, La Petite Poutine. For the past few years, co-owners Lizzie Clapp and Ronnie Clive have made regular appearances around town and at various events selling their delicious take on a Canadian favorite featuring crispy, freshcut fries and cheese curd all smothered in rich gravy and topped off with fresh rosemary. Read their story on page [22]. As we make our way through this beautiful summer, be sure to take the time to enjoy all of the wonderful sights, sounds and tastes our region has to offer. And don’t forget to takes us along with you, whether on your phone, tablet or a regular print copy. Happy Summer! Sincerely
Kelly & Barb ON OUR COVER... From left to right: Jenna LoVita from Ventosa Vineyards, Marti Macinski from Standing Stone Vineyards, Alexandria Doniger from Hector Wine Company, Nancy Irelan from Red Tail Ridge Winery, Grace Mirchandani from Monello Winery and Elizabeth Leidenfrost from Leidenfrost Vineyards. Photo by Stephen Reardon, shot on location at Belhurst Castle, Geneva, NY.
Publishers Kelly Breuer Barbara McSpadden Editor-in-Chief
Barbara McSpadden
associate editor Ashley Cooper
Creative DIRECTOR Kelly Breuer
Photography
Julia Rabkin Stephen Reardon Brandon Vick
Contributing Writers Randy Agness Joy Bergfeldt Ashley Cooper Susan Dutch Colleen Flaherty Frank Gigante Joan E. Lincoln Margaret Madigan Amari D. Pollard Nicole Shein Hayley Stauss Samantha Strain James Woods, MD
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OUT & ABOUT Big Rib Barbeque and Blues Fest - July 10-13th at Highland Park
MOVIES
And So It Goes - 7/11 A self-centered realtor enlists the help of his neighbor when he’s suddenly left in charge of the granddaughter he never knew existed. Clueless about how to care for an abandoned nine-year-old, he pawns her off on his lovable neighbor Leah. But little by little, Oren stubbornly learns to open his heart - to his family, to Leah, and to life itself.
Planes: Fire & Rescue – 7/18 The film features a quirky crew of elite firefighting aircraft devoted to protecting historic Piston Peak National Park from a raging wildfire. When world famous air racer Dusty (voice of Cook) learns that his engine is damaged and he may never race again, he must shift gears and is launched into the world of wildfire air attack.
LUCY – 7/25 An action-thriller that tracks a woman (Scarlett Johansson) accidentally caught in a dark deal who turns the tables on her captors and transforms into a merciless warrior evolved beyond human logic
Guardians of the Galaxy – 8/1 Guardians of the Galaxy features an unlikely cast of characters who must team up in order to defeat a cosmic force of epic proportions. An American pilot ends up in space in the middle of a universal conflict and goes on the run with futuristic ex-cons who have something everyone wants.
The only rib festival of its kind, in New York State, the Big Rib Barbeque and Blues Fest returns again this year bringing together six specialty Rib Masters each with a unique preparation style. “Rib Off’s” like this are as much about the personalities that create the food as they are about the food itself. This is a team competition led by the Rib Master who oversees a seasoned crew. It is the uniqueness of each team’s technique that makes it all so delicious to the public. Competing in this year’s rib-off will be Pork N Beans from Port St. Lucie, FL, Texas Pit Barbeque from Willis, TX, Skin and Bones from Arcadia, FL, Gator Barbeque from Ontario Canada and Smokin’ T’s from Long Grove, IL. The musical lineup for this year’s event includes The Playing For Change Band, Robert Randolph & the Family Band, Shemekia Copeland and Kelley Hunt are just a few of the headliners anchoring a main stage lineup that includes 20 concerts over 4 days . Plenty of covered seating and picnic space is provided for your comfort. Children 12 and under are free. All musical entertainment is free with your paid admission.
Food Truck Rodeo - Wednesday, July 30th Food Truck Rodeo brings our community’s eclectic array of mobile food stands together at the Rochester Public Market. The 2014 rodeo will run on the final Wednesday of each month: July 30, Aug. 27, Sept. 24 and Oct. 29. It’s fun on four wheels with over 25 vendors serving up their unique cuisine on a paper plate. Just about everything and anything that is served from the back of a truck will be featured from food vendors including La Petit Poutine, The Sammich Guy, Cheese & Confused, Potatoes to Go ... and many more! Beer will be provided by Rohrbach Brewing Company, as well. In addition, enjoy some local tunes from local talent each Rodeo night. Here is the schedule for the remainder of the season: July 30th – Fat City August 27th – Goodness September 24th – Hootn’ Anges October 29th – Dog House If you are planning to hang around for a while we recommend bringing some lawn chairs or even a fold out table. There won’t be any other seating available, so unless you’re an avid stander, pack accordingly. For more information, call the public market 428-6907 or visit the website www.cityofrochester. gov/foodtruckrodeo.
chatter chatter ::platter ::platter
More Than Just a Microbrewery
Rohrbach’s
::SHIFT+CONTROL
By Nicole Shein | Photos by Brandon Vick Chances are good you’ve sampled one of local microbrewery Rohrbach’s beers -- maybe the wildly popular Scotch Ale or the seasonal favorite Pumpkin Ale -- since they’re served in bars, restaurants and sporting venues all over the Rochester area. The brews’ renown and ubiquity are great for the brewery’s brand, but also has the unfortunate effect of overshadowing Rohrbach’s food. You can’t get any of Rohrbach’s German specialties or American classics at the Railroad Street Brewery -- more’s the pity, especially for Public Market goers -- but they are well worth the short drive out to the Buffalo Road restaurant in Gates. Moreover, you’d be hard-pressed to find another locally owned, non-chain eatery that such a wide variety of dishes both accessible (burgers, quesadillas, fish fry, chicken French, beef on weck) and unusual (Flour City Seven Lily Soup, schnitzel, sauerbraten, pierogies). I was treated to a veritable parade of food and beer pairings on a recent trip to Rohrbach’s. First to make an appearance was a seasonal panzanella salad, composed primarily of ripe cucumbers and tomatoes, with fresh mozzarella and housemade croutons tucked in between the veggies. The latter elements of this salad, as well as its size, make it substantial enough to satisfy, while still tasting fresh and light.
Ahi tuna makes an appearance on many menus these days, but Rohrbach’s approach rides the line between familiar and inventive. The tuna steak itself is crusted with sesame seeds and seared, leaving the fish itself mostly rare; it’s then plated atop a bed of fresh vegetables and dressed with an Asian ginger vinaigrette that has a welcome sweetness to counter the richness of the tuna. Snow peas are a standout, elevating the fresh factor here and adding a delightful crunch. Another pescetarian choice is the Haddock Cleopatra, which marries artichoke hearts, spinach and roasted red peppers with a flaky baked haddock filet. Asiago cheese provides saltiness and a touch of decadence, but this is still a fairly healthful dish, especially when paired with fresh, steamed broccoli. A similar dish, but one suitable for true vegetarians, is the Mediterranean veggie wrap. Here, the spinach, artichoke hearts and roasted reds take center stage, rather than serving as seasoning.
Although there’s no shortage of lighter, vegetarian fare, dishes that appeal to a meat-lover’s palate are where Rohrbach’s, true to its German heritage, really shines. In addition to burgers, ribs, steaks and Rochester-style plates, the restaurant offers hard-to-find Old-World specialties like liverwurst, schnitzel (served both as a sandwich and over spaetzle with mushroom gravy) and sauerbraten. Thanks to a unique partnership with another hometown institution, Zweigle’s, Rohrbach’s also offers bratwurst, baurenwurst and knockwurst crafted with their beers. The first two, along with schnitzel, German potato salad and sauerkraust, comprise the restaurant’s German sampler platter.
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Not so light, but definitely delicious, is Rohrbach’s take on poutine -- the trendy triad of french fries, cheese curds and hot beef gravy. The combination of crisply fried potatoes, melty little nuggets of cheese, and warm gravy is executed well here. Another cheesy, ooey-gooey option is the cheddar Highland soup, made with Rohrbach’s own Highland Lager, sharp New England cheddar cheese, smoked bacon and onion.
They are wrapped in a flour tortilla with more Asiago and then pressed on a panini grill, to create a substantive and perhaps surprisingly tasty -- at least for diehard carnivores -- sandwich.
Each of the sausages has the trademark snappy exterior of a Zweigle’s dog, with a well-spiced, juicy interior. The schnitzel is lightly breaded and incredibly tender, while the underlying potato salad tastes of apple, onion and the pleasing tang of vinegar. Complemented by a grainy mustard, this is a tasty introduction to the world of German cuisine for those unfamiliar with it. Moreover, the plate is huge -- enough to share, to satisfy a hearty appetite, or to take the leftovers home. I had trouble deciding which sausage was my favorite, and look forward to revisiting Rohrbach’s to taste-test them again.
I ended my meal with a slice of the restaurant’s homemade carrot cake, paired with the brewery’s Vanilla Porter -- an incredible duo. The cake is generously portioned, moist, studded with dried cranberries and topped with a not-toosweet cream cheese frosting, while the porter, delicious on its own, made the vanilla and sugar flavors of the cake really sing. Rohrbach Brewing Company I www.rohrbachs.com
forward
By Joan E. Lincoln
In fact some are downright cringe-worthy! A perfect example: yoga pants.
::Fashion
Do think about buying in to some of the trends that pervaded the 2014 runway shows, including pleats, pastels and boxy jackets. Perform a closet edit to see if you already have pieces like this hanging there; if so, switch them to the front of your rotation and keep them in mind when planning outfits. Introduce the summer favorite Kaftan to your wardrobe! This is not your Mama’s moo -moo! While many consider the Kaftan to be timeless, it experienced a surge of popularity in the West during the 1970s and has made appearances on fashion pages in recent years. The Kaftan can be a versatile addition to any wardrobe. It can be worn on the beach as an eye-catching cover-up, belted and paired with heels for a dinner out, over leggings and sandals for a day of sightseeing, or worn at home as a dramatic and unusual garment for the hostess of a soiree. You don’t have to be model tall or thin to wear MAXI dresses. You can wear this newest trend anytime for a perfect fit just connect with your tailor so it’s not too long. You can do stockings or socks with open toe shoes! Pairing tights with an open toe is a “look” for sure -”the school girl look” can be played well off a sophisticated outfit. It’s not a look for everyone but the pop street trendsetters are having fun with this one. Don’t follow the passé rule of not mixing your metals! I love to mix gold and silver with a dash of rose gold or hematite. It’s my guilty pleasure! In fact, wearing all the same metal color can sometimes look a bit too “matchymatchy”. Dispell...don’t wear white after Labor Day! Well, times have changed. The clear cut boundaries of years gone by have blurred and vanished. I give you the green light to wear white year-round. Deciding what purse to go with your shoes can be tricky. Some women buy only one purse and wear it with everything. Others collect purses and change them around all the time. It all depends on your needs and lifestyle, but in general your purse needs to be of high quality and the size should fit your style and personality. Don’t believe the myth that your handbag and shoes have to match - bosh, have a playful mix of these components to complement your outfit and express your style.
s d n e r T Aren’t for
Everyone
Some say mixing hues of blues with blacks don’t blend. I do support the combination as “rich and regal” ...it’s very modern. People tend to think navy and black don’t mix. In truth, combining neutrals—navy and black; black and brown; different shades of white, cream, and tan—shows a real sense of style. Black-and-navy combinations were big on the runways; the subtle contrast is smart for work or evening. Sequin & Metallic - are not for evening only. Sequin minidress for evening perhaps, sparkly accouterments can be for daytime enjoyment. One piece at a time and keep other outfit partners simple. Joan Lincoln owns Panache Vintage and Finer Consignment in Brighton Commons. Her Fashion Forward segment can also be heard every Thursday morning during Wake Up With Tony on WARM 101.3 exploring all of the latest fashion trends and styles.
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feature ::Special
1961 Vodka: The
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july 2014 :: rochesterWomanMag.com
e Spirit of a New Frontier By Margaret Madigan | Photos by Stephen Reardon
1961 began with our country ushering in the era of Camelot as we inaugurated our 35th President John F. Kennedy and our First Lady Jaqueline Bouvier Kennedy. It was a magical time with men in suits and fedoras and ladies in little black dresses, gloves and hats sitting in lounges sipping martinis and watching top acts of the day like Frank Sinatra, Dean Martin, Sammy Davis Jr., and Brenda Lee. Exciting times as Alan Shepherd is the first U.S. man in space and anxious times as the Cold War swings into high gear. Roger Maris and Mickey Mantle were in an exciting race to beat Babe Ruth’s longstanding home run record. Glamorous, romantic, sexy, and entering the new frontier, Teresa Parsons and Lisa Ginther decided 1961 would be a perfect name for their vodka. Yes, vodka. A few years ago several neighbors on a cul-de-sac in Victor, NY were having a get together. When one neighbor was offered a drink, they requested a non-flavored vodka, which launched a discussion of their vodka preferences. All had agreed that they had certain vodkas they liked, but none had the exact flavor they were looking for, nor were any made in NY State. “So we decided to try making our own”, said Teresa Parsons, one of the neighbors on the cul-de-sac. 1961 Vodka was eventually a venture of four families in the neighborhood, two families started the process (Dale Worrall and another neighbor who wishes to remain a silent partner), but when the project stalled the Parsons family realized they were the only ones with much needed product development experience and joined the project to get it rolling again. Shortly thereafter the Ginther family signed on to see the project through as well. All four are still partners in the venture. Teresa Parsons graduated from Clarkson University with a B.S. degree in Engineering and Management. After college she started out as an applications engineer at ITT (formerly Gould Pumps) and soon made the transition to product management, business development, and product marketing. A few years ago Teresa decided to go back to school to get an M.S. in Inclusive Childhood Education and now is an Adjunct Business Instructor teaching business organization and marketing parttime at Finger Lakes Community College. Lisa Ginther received a B.S. in Psychology from UCLA, and later went on to study at the Institute of Culinary Education and the Institute for Integrative Nutrition. Lisa’s culinary background has certainly helped in the vodka making process. It helped that she was familiar with certain ingredients and processes and experience with blending tastes. In addition to launching the vodka, Lisa is an international flight attendant. “I just came back from Milan. Paris, and Amsterdam. It’s great with technology I can keep up with anything, anywhere. Answer emails, etc. And I get to see what trends are happening in Europe”, says Lisa of mixing her business venture and flight attendant career. When asked if the 1961 vodka venture has become a full-time gig Teresa says, “It feels like full-time, but technically we squeeze other things in.” Squeeze things in indeed, like other jobs and being wives and mothers. Teresa and her husband Chris have two children Anne 11 and Liam 9. Lisa and her husband Chris have two daughters Natalie 12, and Catie 8. Two women who have truly mastered multi-tasking. It was a two year process but 1961 Vodka was finally launched in February of 2014. It is one of the very few ultra-premium vodkas distilled in New York State. Most vodkas are made from apples or potatoes but 1961 is made from soft white winter wheat. Parsons
and Ginther decided they wanted it to be the “anti-flavor” vodka. No orange or strawberry or cookies and cream, just a smooth vodka taste. Why soft white winter wheat? Because it is abundant in upstate NY and they wanted to take advantage of a local crop. Parsons says, “If there is a rainy season, the wheat cannot be harvested and it actually starts to sprout in the field. When this happens, the natural malting of the wheat begins the process of converting the starch into sugar. This is not desirable for flour mill owners, but is just fine for a distiller or brewer, as that is the first thing they will do to the wheat to create their final product”. There are nearly 30,000 different varieties of wheat, which can be categorized into hard or soft, red or white, winter or spring. In soft wheat there is a higher percentage of carbohydrates than protein, which yields a smoother vodka. Once the plan was set in motion they partnered with an existing distiller and bottler so as not to re-invent the wheel. 1961 Vodka is distilled on Keuka Lake at Kings Ferry. The distillery is conveniently in the middle of a wheat field and the mill and still are in the vicinity as well. “It’s really good”, says Ginther. The two women prefer to think of their vodka as “The Grey Goose of the Finger Lakes.” Ginther states, “The real testament of how good our vodka is, is when people come back to order it after a taste test and restaurants re-order after the initial try.” Parsons also said, “We knew it was good. We had done so many taste testings, with a wide range of vodkas and ours would always come out the 1st or 2nd pick. Friends, neighbors, bars, always.” They held numerous tastings at Black Button Distillery in Rochester, and also showcased their vodka at the Rochester Cocktail Revival event in May. The Rochester Cocktail Revival was a three day event with many seminars, taste testings, happy hours, and liquor pairing dinners. 1961 was featured in a “Farm to Shaker” seminar on Sunday of the event which discussed locally grown and produced liquors. 1961 Vodka partners with a distributer to sell their product to many liquor stores and restaurants. They are now available in over 80 locations from Buffalo to Albany. The majority of the locations are in Rochester of course. For a full list of locations where 1961 Vodka is available, please visit www.1961vodka.com. Let your senses take a trip back into time and savor 1961.
“We knew it was good. We had done so many taste testings, with a wide range of vodkas and ours would always come out the 1st or 2nd pick. Friends, neighbors, bars, always.” 15 rochesterWomanMag.com :: july 2014
matters ::local business
Adding Spice to your By HaYley Stauss | Photo by Stephen Reardon
“It’s about helping people live a healthier lifestyle. We’re creating awareness and letting people know that our products exist to help them get there.” Jenn Brake, owner of VonBrake Spices, says this is why they do what they do, and why they’re successful in the community. “People want to know what’s in their food, or what’s not in it,” says Brake. This is the driving force for VonBrake—providing the tools for cunsumers to create healthy and tasteful dishes at home, with ingredients they are aware of. “As a community, we’re becoming more conscious of what we’re putting into our bodies.” Fifteen years ago when Brake’s father-in-law had to suddenly revamp his diet after a heart transplant, her brother-in-law Dennis Brake, who is the executive chef behind all the magic, created something their entire family could enjoy—all while keeping his father healthy. Two years ago, Jenn and Dennis took their spice blends that the family loved, and introduced them to the Rochester community. What makes VonBrake Spices special - everything is sodium-free or low sodium, gluten free, preservative free, dairy free and vegan friendly—so customers are getting the best quality product possible. Using wholesome ingredients is an essential part of living a healthy lifestyle; Brake believes that the business encourages this type of behavior for all who come in contact with their family business. Initially growing from an intimate community of family and friends, VonBrake Spices has made its way into local grocery stores, along with regular appearances at Rochester’s local markets. “Just getting it out there to help people live a better quality life has been the mission all along,” says Brake. Providing detailed ingredients on each package, VonBrake doesn’t use any preservatives or fillers, so you’re getting the healthiest blends you can. “I always tell people to buy what they can use in the short term and then come back for more, giving you the freshest most flavorful spice blends,” says Brake. As if providing people with the freshest spices and blends isn’t enough, VonBrake is cleverly designed with a recipe QR code on each container for easy scanning while in the grocery store. “My thought is, that if you can scan it and see a recipe that you like and want to make, you’re going to buy it,” says Brake. “Personally, I’m all about quick and easy recipes that the whole family will love.” The business is located in the Hungerford Building, home to over 300 artists. “I really encourage people to come here to the Hungerford to see our full line of blends. In the future, we will be doing cooking classes and personal parties,” says Brake of their primary retail location at East Main Street and Goodman Street. “It’s just a great place.” In a partnership with Holy Childhood of Rochester, a school for children and adults with developmental disabilities, VonBrake uses beautifully designed gift boxes from their woodshop. “It’s our way of getting involved in the community and giving back. They do a great job in providing us with a true quality product.” Brake says “We will also be carrying their chocolates in the fall and some of their cutting boards to help with their fundraising efforts.” Having been in the marketing business for over twenty years, Brake loves all aspects of what she does for VonBrake. “I love putting the packaging together, I love for it to look like the quality product it is—so when someone brings it home they feel it’s special, and if they feel it’s special, then they’ll want to use it,” says Brake. As an entirely family-run business, Brake says they’ll eventually need help as they plan to expand, but it will always stay a family business and that’s what she loves.
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Currently selling at Lori’s Natural Foods, the Mooseberry Café in Penfield, and the Fairport Farmer’s Market, VonBrake also participates in the Hungerford’s First Fridays and Second Saturdays events and is open in the Hungerford Building every Friday evening from 6-9.
july 2014 :: rochesterWomanMag.com
healthy lifestyle
AUGUST 22 2014 | 6-9PM ROCHESTER PUBLIC MARKET | 280 UNION ST N
FCBREWFEST.COM TICKETS + INFORMATION
HUNDREDS OF UNIQUE CRAFT BREWS
LOCAL FOOD TRUCKS | LIVE MUSIC | WINERIES & MORE
exciting
::leading
woman
guiding an
By Randy Agness | Photo by Stephen Reardon
“I was working in the back office operations of a prominent law firm in Rochester, a single mom supporting two growing kids, when I was approached with an opportunity which eventually changed my life,” told Ruth Osborn. She moved to Rochester after completing studies at the Stuart School of Business focused on Legal Business Administration. While working as a paralegal, Ruth was offered a role in a construction company owned by Andy Hale that specialized in restoration of Victorian homes. In the meantime, a retired couple who owned a small farm winery on the west side of Seneca Lake discovered that the challenges of trying to run all aspects of the business had become more than what they had anticipated. For them the Finger Lakes must have seemed an ideal place to relocate. The property having a wonderful view of Seneca and the potential of part-time occupations of making and selling wine was very appealing especially after touring the region stopping along the way at the vineyards that dotted the hillside and stretched the length of their view. The couple decided to sell the property which included a barn which served as the tasting room and production facility, a vineyard and a lovely Victorian house to Scott Osborn and Andy Hale who envisioned something much greater. Scott Osborn had previously worked in the wine industry on the west coast. Based on her strong work ethics and skills in finance and accounting as well as being in the right place at the right time, Ruth accepted the role of comptroller for Fox Run Vineyards. “The decision was a leap of faith in that I would be moving my family and taking a career risk with a startup operation, but I never looked back,” explained Ruth. Fox Run moved forward with Scott Osborn.. Over the next several years the attraction between Ruth and Scott grew. “Our friendship resulted in a loving marriage and a business partnership in Fox Run,” Ruth explained. “Scott was determined to expand the vineyards and winery, but he needed help as he was trying to be the winemaker and run the operations. “Fox Run recruited wine maker Peter Bell who had become well-known for producing great wines” said Ruth “we’d developed a friendship over the years with Peter, and he mentioned the desire to be fully responsible for the winemaking operation and stylist decisions along with sharing Scott’s early conviction that the Finger Lakes Vinifera revolution would catapult the region.” This became for Fox Run and the Osborn’s a most critical addition. Peter Bell has been the winemaker with Fox Run ever since.
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The daily management of the vineyards is taken care of by John Kaiser. John has been with the winery since the day the first vines were planted by the original owners. Having these key people in place allowed the transformation of Fox Run winery and vineyard to increase their production from less than 1,500 cases of wine to 15,000 cases per year. Other changes were put into motion with the remodeling and expansion of the original barn in 2001. Its current size allows for a larger tasting room area, deck overseeing a picturesque view of the Seneca Lake and as well as an eatery. The production july 2014 :: rochesterWomanMag.com
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operations were moved into a much larger and modern facility further up the hill and the vineyards expanded with new planting of Vinifera grapevines supplying the wine juice to sustain the increasing growth in wine sales. Ruth acted to temper the pace to guarantee each upgrade could be supported financially and align the long term goals. For years the Finger Lakes wineries have worked with each other. From that mindset came the idea to collaborate on producing a special riesling. Fox Run, Anthony Road and Red Newt worked together to create Tierce (Latin for third) which has become one of the most successful achievements. Three vineyards, three winemakers, three wineries would provide individual creativity and style, and blend their best efforts together to generate a unique taste and aromas greater than any single Riesling. Ruth commented, “This collaboration began in 2004 and continues today as the Tierce vintages are sold at each of the wineries and has since become one of the most acclaimed wines produced in the Finger Lakes.” At Fox Run, with each passing year, a more precise knowledge of the vineyard sites increases. The wine portfolio at Fox Run currently lists 25 labels from Reserve Riesling, Chardonnay and Cabernet Franc to a Single Vineyard Geology series for tasting for the more than 60,000 visitors annually. Ruth’s involvement has grown outside the financial management as she’s stepping into the spotlight and guiding an exciting course.. “Fox Run did develop a modest eatery for those wanting a quick bite as there weren’t many places to eat for wine tour visitors when tasting wine back in 2001” explained Ruth, “and when I had the chance to visit the Tuscan region of Italy three years ago, the concept for a more social and casual option including local cheeses, and other artisan specialties achieving fresh regional harvest to table menu were brought back to Fox Run.” The 22nd annual Garlic Festival which is slated for the first weekend in August has developed into a featured calendared event for Fox Run and for many visitors to Finger Lakes. Beyond the winery operation, Ruth has been involved in the past with local community efforts as a board and committee member. “I believe in Fox Run and personally have a responsibility to give back to charitable organizations,” said Osborn. Ruth even finds time to provide the staff with a meal when working late hours during harvest and wine trail events. Ruth, being a mother of two, saves her best accolades when talking about Jessica and Michael. From a young age, Ruth’s son Michael has worked off and on in the winery and vineyard, yet has pursued a career outside the family business. Jessica, like her brother, became involved as a teen working in the café. Most recently she has joined Fox Run in a full time capacity as the Office Manager.
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“The decision was a leap of faith in that I would be moving my family and taking a career risk with a startup operation, but I never look back.�
rochesterWomanMag.com :: july 2014
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feature ::special
By Samantha Strain | Photos by Julia Rabkin
When you first see the vibrant logo on the side of the Le Petit Poutine food truck, you may ask yourself what, exactly, poutine is. Once you’ve found out – and perhaps indulged in a serving of the delicious combination of fried potatoes, cheese curds, and beef gravy topped with fresh thyme – you may ask yourself how the traditionally French-Canadian dish found its way to New York. Co-owner Lizze Clapp’s desire to revive a childhood love is responsible for poutine’s transplant into the city of Rochester. Her father was French-Canadian, and when she was younger, her family used to make trips up to a cottage in Wakefield, Quebec, where on the way it was their tradition to stop for poutine where it was being sold roadside out of broken-down buses. “What started as a childhood memory and a love grew into something else,” Clapp says. After being struck with the idea of a starting up a poutine-themed food truck, she and her brother worked together to bring their childhood tradition into the present by starting a small business together. Thus, Le Petit Poutine was born. Since starting out as a family endeavor, now co-owner Ronnie McClive has replaced Clapp’s brother, and the women enjoy a great partnership, steadily growing their business to the success it enjoys today. “It’s definitely been a slow crawl,” Clapp says, but the popularity of food trucks – and Le Petit Poutine, in particular – has been on the rise in Rochester. As their popularity has risen and they’ve responded to customer demands, they’ve even created new spins on the original dish, while continuing to pump out massive amounts of traditional poutine. “This year is the first year we’ve added different varieties,” McClive says, citing their new ‘breakfast poutine’ which adds a fried egg and bacon to the mix. Additionally, they offer a non-meat gravy option for vegetarians, which they’ve done a great job with – it remains faithful to the traditional poutine flavor while expanding to include those with dietary restrictions. If you’ve still got room after finishing your poutine, they also now carry a line of desserts. The customer input and enthusiasm that led to this diversification of menu is evident when one sees them in action, especially during peak mealtime hours. At the Brighton Farmer’s Market, for example, their truck is never without a line, and both women are constantly engaged in food preparation, interaction with customers, and management of the truck’s supplies. The Farmer’s Market is only one of their regularly kept weekend and weekday locations – they keep a schedule wherein their customers can know to find them at specific Rochester locations on different days of the week. Customers can find out where they’ll be by consulting their social media platforms, which they furnish with live updates regarding their location and opening hours. They’ve even created a unique hashtag for their truck, #PoutineRoutine, “so you can fit poutine into your routine,” McClive jokes. Aside from a full schedule of truck pop-up locations, they “fill in the blanks” in the week by booking private functions, including kids’ events, parties, and appearances on local campuses, including RIT, University of Rochester, and St. John Fisher.
Poutin If you think that keeping all of Rochester (including hungry college students) satisfied with poutine throughout the week sounds like it makes for quite a busy lifestyle, you’d be correct. Working up to seventeen hours a day with one day off a week, Clapp and McClive are devoted to Le Petit Poutine, and to their customers, with whom they have a friendly rapport and recognize their regulars. “It’s fun, it’s really great,” Clapp says, “but it’s a lot of hard work.” Running a non-traditional business like a moving restaurant is something that they’ve put a lot of effort and trial and error into. “You learn a so much,” McClive says, explaining their struggle while working with their original, less functional truck, their development of a new truck, and their management of two kitchens – a restaurant style space where they prep the ingredients, and “one on wheels” where they assemble and serve it. “It’s important to have balance,” Clapp admits, “and that’s something I’m working on.” When she’s not frying up endless pounds of potatoes or asking whether she has gravy on her face, she enjoys cooking, gardening, spending time with her dog, and hiking. McClive, when she’s not meticulously picking off the leaves of individual sprigs of thyme, is learning the banjo. One might think there wouldn’t be time for anything else in these ladies’ packed schedule; however, Clapp and McClive find time to be a part of the food truck community, and to advocate on behalf of themselves and other vendors. “One of the things I like best about this is that you can meet other small business owners,” McClive says, as well as customers “who are interested” in regularly supporting local businesses. Coming from the position that food truck owners shouldn’t “work against each other,” and should instead “see the benefits” of working together (especially when it comes to achieving better legislation for food trucks in the city of Rochester), Clapp and McClive are involved with the Rochester Food Truck Alliance, a group of food truck owners dedicated to helping both each other and newcomers attempting to break into the food truck scene. “The last thing you want to do as a small business owner is to say no to opportunity,” Clapp says, and, unfortunately, the current Rochester vending regulations can force food truck owners into making difficult decisions, as the “confusing and contradictory” regulations “leave the majority of the city off limits to food trucks” and don’t provide a “landscape in which [they] can vend whenever and whenever [they] want.” Through the Rochester Food Truck Alliance, Clapp and McClive are working constantly to achieve new regulatory goals and to “help eliminate the hassle and confusion” for new vendors. Visit the Alliance’s website (rocfta.com) if you’d like to learn more about how to support Clapp and McClive’s efforts to improve conditions for their business. If the amount of hard work, dedication, and passion that Clapp and McClive put into their food truck hasn’t managed to charm you, maybe the poutine will. Find them on Facebook (facebook.com/LePetitPoutine) and on Twitter (@LePetitPoutine) to fit Le Petit Poutine into your routine.
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ne routine
“The last thing you want to do as a small business owner is to say no to opportunity.�
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feature ::special
for the love of
beer
Syracuse Women of Craft Beer gathers to drink, share & educate BY AMARI D. POLLARD When most people think of beer-lovers, their first thought is likely not that of a group of women talking over a couple of beers. What so many fail to realize is that like men, women love their beer, especially craft beer. The Syracuse Women of Craft Beer (SWCB) is the perfect example. Gloria Rakowsky, a Brand Ambassador for Great Lakes Brewing Company, founded SWCB in November of 2013 as a way to bring women together who share a love for craft beer. After being in the craft beer industry for five years, Gloria noticed it was a male-dominated business. “I wanted to create a space where women with a common affinity for craft beer could get together, socialize, learn and drink great craft beer together,” she explained.
“We are not a drinking club, and education is key in our meetings,” Gloria said. “Our past topics have included taste, the brewing process, beer and cheese pairings, learning about proper glassware, and ales versus lagers. Our educational component is usually led by an expert in the craft beer industry.” So far the group has held meetings at World of Beer, Double Barrel Brewing Company and Middle Ages Brewing Company, and has plans to get a tour of Anheuser-Bush and visit a hop farm in Fabius this summer. According to Gloria, all the meetings have been a great success. So when it comes to picking her favorite event thus far, she faces a very difficult decision. Gloria puts a lot of thought and effort into each event, and collaborates with the members to assure that every meeting is enjoyable and educational.
Now, craft beer is not your average run-of-the-mill beer — it’s special. It is all about handcrafted beer made in small batches by small breweries [microbreweries, nanobreweries], as opposed to beers produced by big brewery corporations like Anheuser-Busch or MillerCoors. Smaller brewers tend to focus on the quality of their beer rather than simply massproducing it has those in the “big beer” industry do.
SWCB has created a great community for women who love craft beer and want to learn while having fun. It has filled a void for the beer-loving women of Syracuse and has given them the chance to feel comfortable in a male-dominated world that belongs to them too. Under normal circumstances, without this group, these women would never havev the opportunity to meet and get to know one another.
The Syracuse Women of Craft Beer meets once a month to appreciate the artistry of craft beer and its making process by visiting local brewpubs and breweries in and around Syracuse. “When we visit breweries, we go on tours, sample beers and take the opportunity to directly talk to the brewers and employees who make the magic happen,” said Gloria.
“I think my favorite part of this group is meeting like-minded women who really have a passion for craft beer as much as I do,” Gloria revealed. “It’s really refreshing to have conversations with people who ‘get you’ and to just have a great time!”
The purpose of SWCB isn’t to simply get together and socialize over beers, as some may assume, but to learn about the beer and the industry itself. group lives by the motto, “Drink. Share. Educate.” 24 The july 2014 :: rochesterWomanMag.com
To learn more about the Syracuse Women of Craft Beer visit meetup.com/Syracuse-Women-of-Craft-Beer or follow them on Twitter at @CuseBeerWomen.
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LADIES WITH
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Purple Hands
july 2014 :: rochesterWomanMag.com
By Randy Agness Photos by Stephen Reardon “I took the one less traveled by, and that has made all the difference.” Those words by Robert Frost seems to be the consistent sediment from each of the women winemakers I met. As the Finger Lakes are rapidly growing in terms of wineries and reputation, so has the number of Ladies with Purple Hands converting the fruit of the vine into delicious wines. The only common theme about them was their paths and backgrounds were completely uncommon from a pHD in wine chemist to a lawyer, even students seeking a challenging career. Also, the level of experience prior to starting in the wine trade varies from being a next generation winemaker’s daughter to no real experience at all except with the willingness to learn the vintner’s craft. And with the entry barrier being a woman winemaker disappearing, more qualified talent are considering the possibility of joining their ranks. Alexandria Doniger, Assistant Winemaker at Hector Wine Company, fell in love with the Finger Lakes while still working at the Metropolitan Museum of Art when she first toured the Finger Lakes region. “I worked at the wine bar serving and took Someilleir classes whenever possible, and decided to take the chance. I’m happy as this
is the only thing I want to do,” exclaimed Doniger. Now she spends her days sampling and testing wine properties along with racking and cleaning tanks. “I have learned so much in a short period of time and have to thank Justin Boyette Winemaker and Co-Owner,” continued Doniger. “And during harvest season, there are very long days as each variety arrives at the crush pad.” After receiving a Double Gold in competition with Essence, a Red Table Wine blend, Alexandria showed off her enthusiasm and with a wonderful smile went on to explain her involvement with the 1991 and 1992 point Forge Rieslings. Hector Wine Company’s other Co-Owner, Jason Hazlitt has been supportive of Alexandria’s abilities. “She has been involved with every aspect of the winemaking process at Hector and has been a great addition to our staff.” As for Elizabeth Leidenfrost, she was born into the role of winemaker. “My father has been providing grapes to Gold Seal from their vineyard, then later he started the Leidenfrost Winery to make vinifera wines,” said Leidenfrost “and I grew up picking grapes and tending the vines, and then began working in the winery.” The physical demands of working in the vineyard and in the winery cellar could be a barrier, but for Elizabeth that’s far from the case. “I do everything including lifting the empty oak wine barrels around the cellar,” explained Leidenfrost. Typically, the biggest barrier to becoming an exceptional winemaker would be to have the ability to develop and refine one’s palate. “I taste wine or grape samples every day from veraison to harvest, throughout the winemaking process and as the wine ages in order to make the right choices while producing the wines,” states Leidenfrost. For Elizabeth Leidenfrost winemaking is more than a passion, it’s been a lifestyle. Having intimate knowledge of the grapes once veraison begins is essential rochesterWomanMag.com :: july 2014
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story ::cover by randomly sampling daily throughout the vineyard. Changes in the grape skin, or how the skins slip off the pulp of the grapes gives her a sense when to begin harvest. The daily tasks can can including, leaf picking or green thinning the vines to achieve the highest quality grapes. The Leidenfrost vineyards provide excellent quality wine grapes to many notable wineries as well. And it’s not about the yield for Leidenfrost. “The grapes are polite for the red wines, only the few make the grade.” explained Elizabeth. And she has a growing following among red wine enthusiasts. “Our Pinot Noir and vinifera red blends make Leidenfrost Winery a required stop by the more experienced Finger Lakes wine trail visitors.” It’s not for just single bottle purchases either as I witnessed several customers walking out with case quantities. Marti Macinski is a recognized figure in the Finger Lakes as the winemaker for Standing Stone Vineyards. From its humble beginnings, Standing Stone has now become one of the best established and most prominent members of the Seneca Wine trail. “My husband and I decided to start a winery, and I had more flexibility as a Lawyer in Watkins Glen, eventually I became the winemaker as my full-time career as the winery grew,” explained Marti. Despite being able to sell nearly 2/3 of Standing Stone wine through wholesale distributors, Marti explained, “we re-joined the Seneca Lake Wine Trail this year so visitors have the chance to sample our wines.” As the operation has expanded the hardest task has become trying to find good assistant winemakers. Marti has offered the position to help in the cellar to women working in the tasting room. “It takes a certain personality to want to spend hours cleaning the tanks from the settled lees and potassium tartrate buildup,” said Macinski “so when someone with the right personality comes 28
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along, I want to develop their winemaking talent.” There are so many physical activities in winemaking and at harvest the days can last 18 hours. As a winemaker, Marti reminded me that you must trust your experience as the only obstacle is fear of making the wrong decision. “Instead don’t do only one thing, try new combinations, and experiment with different styles and techniques as trial and error is the way to learn.” Through her efforts and perseverance Marti has figured out how to do everything right. Five years ago, Ventosa Vineyards took a leap of faith with Jenna LoVita when tapping her as their winemaker. “My success was primarily due to my mentor Rob Thomas (Owner/Winemaker of Shalestone on Seneca Lake) who worked as the consultant winemaker for the first two years,” explained Jenna, “as he taught me the skills in creating superior red wines.” Working the twenty-two acre vineyard or in the cellar, Jenna seems quite at home. “I really enjoy having the opportunity to have control over both operations as I notice whatever approaches be it fading color in the vine leaves indicating insufficient nutrient or checking the wine’s taste characteristics to prevent any faults from developing,’ says LoVita. Jenna’s real worry has been the severe weather damage to the vineyard from the harsh and prolonged winter. “There are sections of the vineyard with up to 70% bud damage.” explained Jenna. New York State has declared
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story unique taste. Also, the winery is a LEED rated operation and seems more like a palace to the art of winemaking, but don’t be fooled as the Red Tail Ridge testing laboratory nearly rivals an analytical college facility. This is a very personal project utilizing Nancy’s expertise in developing the identity of wine as extension of its sense of place and uniqueness. “It’s a different adventure each year as the vintages differ and are unpredictable, that’s what makes it fun and I embrace the challenge,” Irelan cheerfully continued. All winemakers generally agree that red wine grapes have to suffer during the growing season to develop the most desired characteristics, but as Nancy stated, ”not too stressed.”
the Finger Lakes region as a disaster area due to the prolonged cold temperatures and its effects on the vineyard potential yields. While working her way up through the ranks at Gallo Wines, Nancy Irelan had a dream realized when she was hired by Red Tail Ridge Winery. “I traveled the world while with Gallo, and as I proved more valuable, my roles moved me further away from my true passion having studied and completed her Doctorate at UC Davis’s Enology and Viticulture program,” said Irelan. In 2005, she and her husband pulled up their California roots and became Finger Lakes transplants and the first Pinot Noir acres were planted. “My husband tends the vineyard and I create the wines,” explain Nancy,”but initially, it was hard to visualize what has flourished into the vineyard as the property was once covered in trees originally without even a clear view of the lake.” At Red Tail Ridge, seven different cloned varieties of Pinot Noir alone had been planted which when blended together create a
Monello Winery’s name is rooted in Italian word meaning Brat. Grace Mirchandani’s winemaking beginnings were established at the Belhurst Castle developing pairings for wine, and then changed to tasting room manager with Billsboro where Grace honed her skills in learning the art of wine sales. Monello gave Mirchandani the opportunity to do it all. “This is a startup operation where sales have increase by 50% over the previous year … and creating my own wines is a priority as well,” explained Grace. “I’m lucky to have had some real good people helping launch the winery operations, and I’m keeping the first bottle from the first vintage,” stated Mirchandani. Having read and studied the steps and practices involved with winemaking along with guidance and support, “I have now gained experience and understand the challenges first hand in producing a limited production quantity of wine.” Monello’s Dry Vignoles taste is flawless, but may not be available for too long. This has been just a glimpse at but a few of growing number of Ladies with Purple Hands providing the superior Finger Lake wines that capture our tastes and have been recognized for their accomplishments.
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story
Typically, the biggest barrier to becoming an exceptional winemaker would be to have the ability to develop and refine one’s palate. “I taste wine or grape samples every day from veraison to harvest, throughout the winemaking process and as the wine ages in order to make the right choices while producing the wines,� states Leidenfrost. rochesterWomanMag.com :: july 2014
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woman ::healthy
Wine, Food, Reflections of Your
life
By Colleen Flaherty
Deciding on delicious food paired with a beautiful wine takes experience. It takes practice, in the form of many clinking glasses. Good food on the other hand takes more energy and time investment to figure out which ingredients pair well together. There have been dishes thrown out because they burned in the oven. There were magnificent meals eaten within minutes. We are life long students to wine, food and the goodness they provide for our bodies. Do we ever get frustrated because we don’t know it all about food and wine? Probably! There’s much to learn about the delicate balance of sweet and savory. Simply being open to learning is half the battle. Usually we get over it by looking up a new recipe, opening a new bottle and seeing how we feel. Nothing holds us back from exploring how much further we can expand our palette by exploring new options. Yet, when it comes to our physical selves, how easily do we try something new and zesty? Because life is full of different notes and flavors, what we drink and eat mimics how we approach living our best. Treating ourselves with love shows how we balance indulgences. Our bodies do a lot for us. Much more than we usually give it credit for. We show our bodies utmost respect by feeding it with whole, raw foods. The less packaging the better. When the food we consume is pure and unprocessed, our bodies spend less time digesting and sorting out chemicals, allowing us to feel lighter, energized, focused. A salad comprised of a variety of vegetables, oils and a protein will make you feel vastly different than boxed macaroni and cheese. 32
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A woman who lives passionately most likely sips wine moderately (deemed healthy) pairing it with densely nutritious foods because that combination makes her feel good. There is no miracle combination of foods that applies to everyone. Every body needs something a little different and every body requires balance. To enjoy life fully, it’s counterintuitive to consume deep fried Oreos for dessert every night (maybe once a year at the Lilac Festival!). Outside of food and wine, how many times do we hold ourselves back from expanding? From doing something that is purely in the best interest of another person? When’s the last time you did something that made your heart, not your taste buds, feel like it was exploding with happiness? Choosing to do something that makes you feel uncomfortable or nervous is typically the thing that will open you up to new, extraordinary (share it over wine) experiences. The adventure of life is filled with spicy moments, sweet maturity, intoxicating highs. We say yes to all life hands us by consistently moving (exercising) in ways that make us feel happy, powerful and clear. Nutritious food is fuel that allows us to be our best. The woman that opens her eyes, heart and taste buds is the one that enjoys it the most. Colleen Flaherty trains women of all ages at her studio, Baby Bump Academy. She passionately empowers young female athletes to pregnant moms to properly care for their bodies so they can thrive.
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feature ::special
Creativity in Confection: Hedonist Artisan By Samantha Strain
chocolates
When Jennifer Posey first moved to Rochester ten years ago, it was with the idea of continuing in her previous career path. When she was unable to find a job in Parks and Recreation, however, she thought back on her experience in grad school working at a fine chocolatier, and realized that “there was a niche that needed to be filled” in the Rochester community, as there was not a supplier of artisan, handmade chocolates or ice cream. Taking the opportunity to fill a gap, Posey made the leap and became a small business owner, finding her bliss in chocolate. From maple bacon truffles to coconut curry bark, her inspired confections as owner and operator of Hedonist Artisan Chocolates make for a unique experience. “A hedonist is someone who is devoted to sensual pleasure,” Posey says, “we try to make things that pleasure people’s senses.” The New York Times certainly agrees, in 2013 listing Hedonist’s salted caramels as being among the best in the nation, describing them as having a “beautiful consistency” and the “right” balance of flavor. The Rochester community corroborates this claim, making salted caramel the chocolatier’s best selling chocolate and ice cream flavor. Posey says that the recipe for the caramels took four years to develop, and that she’s glad that they took that time to get it right, providing a snapshot of her approach to creating artisan chocolates. Posey is incredibly dedicated to the artistic creation of something individual and distinctive, and her approach to her product reflects that – she aims to craft chocolates and ice cream with character and creativity. Defining ‘artisan’ as being similar to ‘craft’ in that it refers to products made by hand in small batches, Poesy compares her work to artistic creation. At Hedonist, the focus is on “using creativity and artistry to design flavors and environment,” meaning that not only are the chocolate and ice cream flavors creatively designed, but the atmosphere of the shop itself is specifically thought out as well, the selection of art pieces and decorative design creating an immersive experience involving all of one’s senses.
The goals of Posey and her team of dedicated staff are to satisfy their customers, and to create a product and experience that people enjoy and want to return to. “We want our customer base to know us, like us, and tell us what they think,” Posey says, stating that she “absolutely” feels integrated into the Rochester community, and that she wouldn’t have it any other way. She and her staff “like to challenge [them]selves creatively,” and customer feedback, “whether positive or negative,” helps them to do keep pushing to design new flavors and make their product even better. This dedication to her product is what has allowed Posey success as a business owner, and her evident love of what she does makes it so she is able to enjoy the time she spends at work. “I’ve been fortunate enough to have created a business that is something I’m passionate about,” she says, thinking of her work as a “part of her.” Her life outside chocolate – including her “wonderful partner, two cats, great friends and family,” and her love of “exploring Rochester” – blends seamlessly into her life as a small business owner; her passions for food, art, and community overlapping between her work and her personal life. Posey is a great example of the harmony that can be achieved when one’s career lines up with one’s personality and interests. If you’d like to experience Posey’s creative, unique approach to chocolates, visit her in the Hedonist Artisan Chocolate shop in the heart of Rochester’s South Wedge, or visit their website (hedonistchocolates.com) to explore the flavor options before you go. As the shop – including ice cream service – is open year-round, don’t hesitate to stop by if you’re in the neighborhood. As both she and her shop have become an integrated part of the Rochester community, you’ll certainly experience the singularity of a true local business.
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match ::miz ::miz
Turn up the BY SUSAN DUTCH
Top 10 summer date ideas Ah, it’s finally summertime in Central New York! A time for getting outside and enjoying the best part of living in this region, particularly with your significant other. Whether you’re in a new relationship or looking for a great way to spend time with the one you love, Syracuse and surrounding areas have so many options for creating romantic memories in the summertime. Here are 10 of my own personal favorites sure to heat things up this summer without leaving the area: 1) Take a Finger Lakes wine tour. Yes, I know — you can go on a wine tour in the winter, too. But the vistas of the lakes from the outdoor decks of the Finger Lakes wineries are simply breathtaking in the summer, particularly when the air is filled with the sounds of local bands playing to their (and your) heart’s delight. Rent a limo so there’s no “rock-paper-scissors” required, bring a picnic lunch, pinpoint a handful of wineries you want to visit, drink some great locally produced wine and I can pretty much guarantee you’ll have an awesome day. 2) Go to a drive-in movie. Do you know there are several in our area? When’s the last time you pulled the speaker into your car and hung it on the window, snuck in some home-popped-corn and a few smooches in the front seat of your car? Wear your ponytail, saddle shoes and peddle pushers (a.k.a. cropped jeans) and things are sure to rev up! 3) Walk the dog. If you’re a dog lover, nothing’s more of a tell-tale sign that love is on the horizon than when your dogs get along. As someone said, and made into T-shirts and other Tchotchke — Love me, Love my dog! There are so many serene and beautiful CNY parks, so take a stroll with your two- and four-legged loves in your favorite park and just maybe you’ll find yourself all tangled up, laughing until your belly hurts and discovering romance wagging its tail in the summer breeze. Don’t have a dog? Then hike, bike, swim, climb, golf, canoe, run, picnic, and anything else you can think of to get physical outside! So many options, so few summer days! 4) Go to the CNY Regional Market early on a Saturday morning. This has got to be the CNY hotspot for the perfect Saturday morning date. You begin with a great cup of coffee and freshly fried dough or an egg and sausage sandwich cooked the old fashioned way on a portable grill in a booth by a retiree who is there just because she loves to make people smile. Stroll arm and arm through the buildings and past outside vendors, sampling everything from homemade pesto to someone’s grandma’s famous cookies, freshly squeezed lemonade, or syrup tapped from local maple trees. Peruse the colorful and locally grown vegetables, smell the luscious flowers and plants. Grab everything you need to make dinner (which may ensure the date lasts into the evening.) Take in the sights, smells and melting pot of people that make this an organic CNY jewel that is so much fun to share.
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5) Take in a Syracuse Chiefs game. I’m telling you, honestly...I’m not a huge baseball fan but this year the Syracuse Chiefs games are a blast. When can you just throw on some shorts and a T-shirt, stuff your hair in a ball cap, sit outside, drink a beer, eat a hotdog, share some peanuts, and cheer on the home team — all while making your man happy without having to wear a stitch of makeup. And every Thursday is $1 Thursday, so it’s fun entertainment without breaking the bank! 6) Stroll your hometown restaurants and make it a progressive dinner night. Whether it’s Armory Square, B’ville, Skaneateles, Auburn or any other area of town, start with appetizers and cocktails at your favorite outdoor bistro. Then meander your way to your favorite restaurant, followed by that great little ice cream stand that serves up homemade delights, topped with colorful sprinkles and gooey toppings. Then re-read idea No. 3. 7) Go to a summer festival or an outdoor concert. In CNY we can enjoy festivals of every ethnic origin, celebrate jazz and blues, brews, food, hot air balloons, and all things in between — culminating with the Great New York State Fair. There’s just no excuse to sit home and watch reruns. The food, the music, the people, the vibe...Syracuse has it all — just about every single weekend, all summer-long. 8) Sail into the sunset. Or at least stand on the shore of one of the many lakes in the region at sunset and toast to the beauty of our region. Nothing compares to the kaleidoscope of colors presented by Mother Nature over Lake Ontario at sunset. It’s mesmerizing, romantic and a great way to get the evening started! 9) Drive Route 20 with the windows open and your favorite tunes blaring. If you’ve ever been to Italy, you will think you’re there again when you take in the scenic beauty of Route 20, winding through the rolling hills of LaFayette, Cazenovia, Bouckville, Otisco, Hamilton, Skaneateles, Auburn and all the towns in between and beyond. Visit the antique shops and diners along the way — inhale the lavender and lilac scents that permeate the wind in your face and you’ll remember why it is that you endure the cold, hard winters of CNY year after year. 10) Stay home and enjoy the beauty of your own backyard. Whether you invite friends over or just hang out with your loved one, nothing says summer like popping open a bottle of wine, and throwing some steaks and corn on the grill. Enjoy the fruits of your labor after spending the day in your gardens, cleaning out your garage, or doing any or all of the above! Susan Dutch, a.k.a. MizMatch is a freelance writer and blogger who relocated to this area from the Midwest 16 years ago and has officially adopted it as her hometown. You can reach her at mizmatch@mizmatch. com, follow her on Twitter at @mizmatchblog or join her on her blog at mizmatch.com.
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feature ::special
“Find something you’re passionate about and keep tremendously interested in it.”Julia Child
By Ashley Cooper | Photo by Julia Rabkin
As the interest in healthy living noticeably increased in the nation, so has the rise in families opting to self-prepare nutritious meals at home. Ellen Adams, owner of Webster’s “A Red Hot Dish,” experiences her personal chef service taking off as a result of the area’s more mindful approach to food. Adams, a former Air force officer is now armed with a wealth of culinary experience, a passion for propelling the initiative for a healthier community and an overall altruistic persona. Chef Ellen, a native of Littleton, New Hampshire, grew up the youngest of six children in a household that ceaselessly accentuated the importance of home dining. “My mom cooked all of our meals [which] we ate at home together at six o’clock every night,” Adams fondly recalls. “That’s how I grew up.” In fact, her mother’s home cooking played a central role in Adams’ upbringing. Witnessing her mother’s constant preparation of good food would have a masterful impact on Adams’ career path. Some of her fondest childhood memories involve the familial dinner table discussions. “Food makes me very happy,” she says. “A lot of our life [as a family] was focused around the dinner table and it brought a lot of joy.” Craving adventure, the perpetually-active Adams joined the ROTC preceding high-school. At St. Michael’s College in Winooski, Vermont, she attained her Bachelor of Science in Business Administration. A lifelong wayfarer, Adams showed no disdain for the world travels that a military career would grant her. In her 20 year tenure as an Air Force officer, Adams ventured to the Netherlands and Germany as well as several United States. Today, between her military expeditions, culinary training and personal sense of wanderlust, Adams has journeyed to twenty-four foreign countries…and counting. “I always say I’ve been halfway around the world,” comments Adams of her fortuitous globetrotting. “I haven’t been to Asia yet, but I’ll get there.” Adams would go on use her GI bill to enroll in culinary school, which she attended at night in Colorado Springs where she had been stationed at the time. “I wore my Air Force uniform during the day and in the evenings, put on my chef coat and went off to culinary school,” shares Adams. “I found a niche in personal cheffing.” Following her passions further, Adams entered the Culinary Business Academy of Rio Rancho, New Mexico where she learned the ins and outs of personal chef entrepreneurship. This presitigious training, coupled with her MBA commissioned by Northeastern University prompted the igniting of “A Red Hot Dish” as we know it today.
In the initial days of A Red Hot Dish, Adams strictly prepared and served meals in the homes of her clientele. When the process became vastly labor intensive, Adams transitioned into primarily utilizing the commercial kitchen that she works from today. Once a meal is ready, Adams packages and delivers orders to clients with specialized instructions as necessary.
Although Adams is predominately operating from a commercial kitchen these days, she does not exclude private dinners among her array of services. In fact, some of her most popular demands are from couples seeking a romantic night in or a household poised to hoist a small dinner party. On many occasions, the preparation of the meal itself becomes a fun social event as Adams allows clients to watch her cook. “I would say that my most favorite part of this is the social aspect,” says Adams of her newfound career. “I love putting smiles on peoples’ faces and cooking delicious, healthy food that makes people happy.” Adams’ clientele ranges from elderly couples who are wanting to broaden their palates and increase their home menus to individuals with health conditions that demand dietary restrictions to small-scale corporate events. Adams offers in-home cooking tutorials, weekly menus, wine and food pairings, hors d’oeurvre parties and even holiday meals. In fact, Adams says her busiest season begins Thanksgiving morning and continues to Christmas. Adams specializes in supplying her clients with meals that not only appeal to unique and varying preferences, but that are simultaneously nutritious and delicious. There’s no question that Adams’ world travels have influenced her approach to cooking. Adams trained at the Italian Culinary Institute for Foreigners in Bellagio, Italy for approximately eight weeks. Her extensive training has prompted Adams’ personal cheffing business into true professionalism. “In culinary school, I learned that we ‘eat with our eyes,’” recalls Adams. “I’m very detail oriented and very meticulous about how I serve my food.” A veteran herself, Adams is rewarded by opportunities to provide meals for veterans. “I enjoy cooking for veterans and I see it as a way of giving back because I used my GI bill to go to culinary school,” she says. “That’s one thing I like about Rochester- through Veterans Outreach Center and some other organizations, they have a very strong veteran support. There’s a strong support for the military community and I really appreciate that.” Adams has hosted cooking workshops with various veteran-focused charities and organizations to show her support. When not in her kitchen (or someone else’s!), Adams can most likely be found outdoors on yet another adventure… For more information on “A Red Hot Dish,” please visit www. redhotdish.com or call (585) 455-7513.
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a passion for
minute ::menopause
doctor
?
why does it hurt down
there
By James Woods, MD
Over 60% of women in menopause complain, often silently, of vaginal dryness and pain during intercourse. As a consequence, they may seek to avoid that level of intimacy, a behavior that can impact negatively on their relationships and, for some, may lead to loneliness and depression.
Why?
During the reproductive years, estradiol, produced by the ovaries, is important for health of the vagina, vulva, and lower bladder. Estradiol stimulates nitric oxide, a dilator of blood vessels, to deliver blood with its high water content to the pelvis. This moisture is drawn into the tissues because of the differing concentrations of sodium, potassium, and chloride between blood and vaginal secretions. These ions are important for regulating vaginal lubrication. Estradiol also stimulates the growth of lactobacillis, healthy vaginal bacteria that metabolize glycogen anerobically to lactic acid in order to maintain the acidity of the vagina at 4 +/-.05, a pH that is hostile to many sexually transmitted infections. Deeper within the tissues, estradiol protects collagen to maintain support and integrity of the vagina, vulva, and bladder. During menopause, vaginal tissues become dry and shrink. Why? Estradiol’s decline results in a reversal of its tissue-protecting effects. Blood vessels decrease in number and size, thus, reducing tissue moisture. Lactobacillis that formerly maintained acidity of the vagina disappear, leading to more alkaline vaginal secretions (normal postmenopausal vaginal pH is 6 to 7.5) and a greater risk of infections. Even the bladder becomes more susceptible to urinary tract infections (UTI). But what makes the vaginal area so vulnerable to these infections? That question takes us to the heart of the problem. Declining levels of ovarian estradiol lead to chronic inflammation in these tissues, as other cells begin to produce inflammatory proteins that
had been chronically suppressed by higher levels of estrogens during the reproductive years. It is the emergence of inflammation in the vaginal area that promotes the repeating infections that women experience. It also explains the pain on intercourse, as vaginal manipulation occurs in the setting of these inflamed tissues.
Systemic hormone replacement may reduce vaginal dryness, but it is not for everyone. Local hormonal therapy in the form of estradiol cream applied to the vagina in small amounts reverses many of these inflammatory-induced effects. However, some women, especially breast cancer survivors, usually are told not to use vaginal estrogen cream due to their risk of increased estrogen blood levels above the normal menopausal range. Yet, due to the estrogen-blocking drugs that many breast cancer survivors take, the problems of vaginal dryness are greater than those of normal menopausal women. Current studies now indicate that androgen creams made of testosterone or dehydroepiandrosterone (DHEA) may offer relief without increasing estrogen blood levels. Vaginal dryness affects the majority of menopausal women. Fortunately, systemic hormone therapy and local therapies such as estrogen and androgen creams, moisturizers, lubricants, and pH balancers now are available to help. James Woods MD is a practicing gynecologist and a regular contributor to Rochester Woman Magazine. For questions regarding this menopause minute or other menopausal issues you would like to see addressed in future editions, please call him at (585) 2717800 or email him at James_woods@urmc. rochester.edu .
Over 60% of women in menopause complain, often silently, of vaginal dryness and pain during intercourse.
Henry Hess, MD, PhD
Jim Woods, MD
The Hess/Woods/Warshof Obstetrics and Gynecology practice specializes in perimenopausal and menopausal care and welcomes new patients to our practice. Patients are seen at 2255 South Clinton Avenue Rochester, NY 14618. To make an appointment, please call 585.271.7800
1425 Jefferson Road, Rochester, NY 14623
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Bathing Suit Season: ::fitness
Turn the Summer Blues into the Summer
By Frank Gigante
Wow!
As summer approaches it often turns to horror and irrational measures as the thought of getting back into a bathing suit hits. For many, this turns into a snowballing mental nightmare that spirals quickly. First there is the self-bashing for not eating better or exercising more during the winter or feeling that you ate too much or too much junk. This is often followed by a list of new absolute musts like swearing off all tasty food, no more junk food, no more drinking, and exercising seven days a week. Sometimes this continues to spiral to the point of deciding to eat very little over the next month or two in order to lose weight and get that beach body back. In reality this type of thinking leads to more negative actions. Remember, for every action there is an equal and opposite reaction. The body very much works the same way. The body operates on very primitive impulses. Forget hi-tech and state of the art gadgets, think caveman era – fight or flight response. When we try to simply “lose weight” by the means mentioned above, we will eat less and most likely under - eat by quite a bit. This means that our body must somehow continue to function on less than its optimal supply of nutrients each day. To accomplish this the body will respond, but not in the way we would like. It will go in to starvation mode – meaning again, think caveman here, since it doesn’t know where or when its next meal will be it will hang on to every little bit of food we feed it. This means that the metabolism will begin to slow down and hold on to food and nutrients longer as well as begin to store what it can as fat because fat will be an important energy supply during extreme times of starvation. Much like a bear that goes into hibernation, the body wants to have some reserve energy (fat) stores to use down the road. As the body loses muscle mass and hangs on to fat the exact opposite of our desired goal occurs – we now have a greater percentage of fat than we started with and less lean muscle mass. Plus, the body is tired, weaker, and not functioning as best it can. There is a better way to achieve the look and physique we want without resorting to drastic measures and making matters worse. A combination of resistance training or weight training, proper nutrition, and a calculated cardio routine will bring about the best results in the most efficient manner. However, this does not mean eating alfalfa sprouts and fish six times a day or spending hours in the gym or on a treadmill. The goal of all of this is to find small changes to incorporate into a lifestyle and not make any of this a chore or something extra that you feel you have to do. Balance is key. When it comes to changing a physique, nothing works better than weight training. For men or women, weight training is perfect. It will build and tone muscles, it will enable the body to burn more calories at rest and will create the curves and shape so many of us want to see in ourselves – especially during the summer months. Weight workouts can be done at home or in a gym, and often should take under an hour and as little as 20-30 minutes to complete and be an effective workout. Weight training will bring about great changes, not just in muscle shape and physique, but also from a health perspective. Nutrition is also important. The old adage, “You can’t out-train a bad diet”, definitely holds true. In order to see and feel the results of your efforts in the gym, you must eat well. This is not an all or nothing concept either. There are no inherently “bad” or “good” foods, but rather the focus should be on delivering quality nutrients to the body. Still, there is no need to eat only healthy foods all day every day. Again, moderation and balance are key. It is a lifestyle, not a diet, and who really wants to swear off pizza, hot dogs, chocolate or ice cream for the rest of our lives? Finally, cardio exercise plays a role, but not in hour long rides on a stationary bike or endless aerobic classes. It is important to decide what is best for you based on your goals and where you are at now. There is a lot of flexibility and options under the realm of cardio, that there is never really a need to make cardio something long, boring and to be dreaded. 42
july 2014 :: rochesterWomanMag.com
For more information, visit www.naturalprofitnesscoaching.com .
Wednesdays Wine by the Water
Local Wineries! Breweries! Local Small Businesses! Tastings! Live Entertainment! Live-Cooking Competitions Between our Executive Chefs! Special Giveaways Throughout the Event! Location: Lakeside Tent from 6:00pm-8:00pm! Advanced ticket sales available at the Front Desk.
July 16th August 13th Only: $20 per Ticket $25 at the Door!
The Inn on the Lake 770 South Main Street Canandaigua, NY 14424 - 585-394-7800 1-800-228-2801 - www.theinnonthelake.com
Inspire
rochester women
Holly LaPorta
Human Services and Development Director, Coffee Connection
By Joy Bergfalk | Photo by Stephen Reardon
My text read, “Thank you for keeping me alive today.” Holly: A mother of two, a bachelor’s degree from SUNY Stony Brook spent 19 years working with people with developmental disabilities for a nonprofit. Then Holly ran into a school bus in front of her children’s school at 5 mph, compromised by alcohol and a drug and was charged with felony DUI. It all started at the age of 16, sneaking alcohol from her parents’ liquor cabinet. It was love at first drink and ended in front of her boys’ school. Well, almost. It never really does end. This disease is cunning, powerful and baffling, requires surrender, honesty, and vigilance and Holly’s disease progressed until Holly, being held accountable, woke up and realized she was dying. Kyle, from Rochester Works called, excited the Coffee Connection and Holly were a perfect match for her to do her required WEP (Work Experience Program—required by the Department of Human Services to receive food stamps and other benefits). The Coffee Connection roasts and sells fair trade, organically grown, sustainable farmed coffee at the shop at 681 South Ave, the Greenhouse Café, 2271 E. Main, and to wholesale customers such as the University of Rochester and Parkleigh. But the business is also a program, providing employment training and sober support for women in recovery from addiction. About 35 women participate in the program. Holly, now the human services and development director, is one of ten hired through the Intern to Employee endeavor which Holly overseas. Holly, whose life was once alone, afraid, and numb, now describes her life as happy, joyous and free. Once a shell of a person, she now vibrates with energy, smiles and fun. Have all the difficult ingredients of her past life have disappeared? Not at all. With the Coffee Connection and AA, Holly is growing the tools and resiliency to live life on life’s terms. The Coffee Connection has given her a safe place to use her skills, receive support, re-integrate into society, to give back, get off welfare, and…to stay alive. Holly performs many different roles and jobs for the program. She’s a great support to other women in recovery from addiction. Her colleagues describe her as straightforward, compassionate, organized professional, funny and serious, confident, eager, teachable, outgoing, helpful, confident—and that’s not the full list. Holly came into the program with many skills, but she also came fragile, not ready to work fulltime, fearful of relapse, shaken in her confidence. She wasn’t even really sure of the program, coming out (continued on page 48)
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“You’re doing something for someone that they might not be able to do themselves.” Julia Khoury Owner, Julia K. Caterers
By Ashley Cooper | Photo by Julia Rabkin
“Success is liking yourself, liking what you do, and liking how you do it.” ~Maya Angelou If ever a reoccurring theme marked an individual’s life, Julia Khoury’s legacy would doubtlessly be characterized by a pair of essential elements: integrity and humility. In speaking with Khoury, it is evident that the dual virtues are the very fibers weaved throughout her life’s story. Humbled by the remarkable success of her freshlylaunched business, Julia K. Caterers, Khoury’s present-day fruits did not come sans labor. “There is no room in this business for entitlement,” she shares. “When you’re in the service industry, you’re a servant [though] not in a negative way. You’re doing something for someone that they might not be able to do themselves. You have to take the approach that the customer is always right. There is no excuse for not taking that position.” Though Julia Khoury, along with brother A.J., launched the rapidly growing “Julia K. Caterers” only six months ago, she is certainly no stranger to the food industry. The Geneva native boasts a rich cultural heritage including Lebanese, Syrian and Italian—“all great cooking cultures,” adds Khoury. Growing up, Khoury gleaned her culinary expertise under the tutelage of her mother and grandmother. Self-funding her college tuition by working the summers at Belhurst Castle, Khoury attended State University of New York at Fredonia, satisfying her range of interests by studying communications, marketing, dance and theatre. After college, Khoury tried her hand in the corporate realm, venturing into the likes of Jenny Craig and opening weight management centers in Rochester, Buffalo and Syracuse. Although Khoury excelled in sales, her roots in the culinary arts ultimately begged her attention. She recalled her catering days in college with great fondness and ambitiously sought to learn more about the ins and outs of the business. Like kismet, Khoury was connected to Joe and Olga Sarkis, of Sarkis Caterers. The couple immediately took Khoury under their wing, making her Operations Director. For ten years, Khoury would learn from the experience and instruction of the Sarkises, referring to Mr. and Mrs. as her “second parents.” “I owe almost everything I know today to [Olga] and her husband: how she trained, how good she was to me, how hard she was on me,” shares Khoury. “[She taught me] how to treat employees, how to love customers…it was all about quality and great customer service. They also taught me the concept of ‘eating with your eyes first.’ You want your customers to eat with their eyes because they’re so blown over by the presentation.” Though the Sarkises both tragically passed away, Khoury continues to speak of their profound influence on her life and career. The couple (continued on page 48)
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::rw
“I was actually canning and had this ‘eureka’ moment...” Brittany Brandt
Owner, What Box? Events By Ashley Cooper | Photo By Julia Rabkin
“It’s being able to create a life experience,” shares Brittany Brandt, owner of What Box? Events of the rewards succeeding her most recent career move. “In the course of planning that specific life event…it’s a life event! It’s not just a party. I think people forget that…It’s a very emotional process; it can be a very political process. It’s an experience and for me, [it is about] being able to make that experience the best that I can. At the end of the day, if my client is happy, that’s a memory that will last a lifetime. And I get to be a part of that! They trusted me to make it good…I take that pretty seriously.” Earnest and energetic, Brandt speaks humbly of her success as not only an event coordinator, but a newfound entrepreneur. She is congenial, easy to talk to, clearly suited to soar in the hospitality industry. A hard-working woman-on-the-go, Brandt is foremost committed to her clients’ welfare, determined to create the best possible life experience for them. Hospitality runs in her blood. Brandt’s father was an affable real estate developer, well-known for an unmatched capacity for connecting with others while her mother was a success in the culinary arena, having owned and operated a catering business. Of the hospitality circuit, Brandt poses: “You either love it or you don’t.” Perhaps instinctually, Brandt attended Johnson and Wales University and fervently studied the culinary arts. When a mentor chef insisted that she expand her skillset and venture abroad, Brandt ventured overseas and worked back-of-house for Marriott in Munich. “I loved my time over there,” she fondly recalls. “It really made me grow up and I broaden my culinary skills.” After two years abroad, Brandt continued with Marriott stateside in California. When yet another mentor noticed she was “far too personable” to be stationed back-of-house, Brandt began to consider restaurant management. She enjoyed various sales management roles with restaurant chains before landing in the exciting realm of event coordinating. Brandt had resided in several US cities before career offers with Wegmans Food Markets brought she and her husband to the Flower City in 2007. With Wegmans, Brandt specialized in planning corporate events, setting forth into motion several large-scale charity events including the LPGA and the University of Rochester’s Fine Wine Auction. It was autumn of 2013 when Brandt was visited by the entrepreneurial muse. True to form, Brandt was in the kitchen when the idea conceptualized. “I was actually canning and I had this ‘eureka’ moment,” shares Brandt. “I thought, ‘why not work for yourself? … Rochester has a (continued on page 48)
rochesterWomanMag.com :: july 2014
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Holly LaPorta
Julia Khoury
Brittany Brandt
of a world that was more hierarchical, the boss was the boss and the workers were the workers, and if you screwed up, you were gone. Work was a place where you had to put on a face on, hiding your struggles and growth areas.
served as a veritable inspiration for the propelling of her own business. The high, unyielding standards Khoury sets in place for her business indubitably hail from the Sarkis’s impression.
plethora of resources for people wanting to start their own business. If you want to be [an entrepreneur], you have to be a self-starter and self-motivating. With the right resources, you can really do anything.”
Today, Julia K. Caterers is thriving from the warm and welcome public response.
Shying away from being pigeon-holed into specific events, Brandt is intentional about the projects she selects to take on. Since February, Brandt has been working “in full capacity” for The Century Club of Rochester, directing membership and planning public events.
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“The Coffee Connection is exciting. I love the women,” said Holley. “We’re real, not fake and phony. Work is never boring and it’s awesome being a part of such a great and growing organization. It’s enjoyable to be here. We laugh a lot, we’re silly and fund and not usually real tense and anxious.” Holly’s initial skepticism about the program has melted as she learns to focus on her strengths and growth areas, rather than weaknesses and failures. When someone has fallen or messed up, Holly has learned to say, “So, what did you do right?” moving forward rather than getting stuck in blame and shame. She has been able to drop the “client” language for “friend” and “intern.” The proof is in the pudding, as they say, and Holly is the proof, that women can return from addiction, poverty, and helplessness to being trusted employee, a leader, an essential part of a growing mission and nonprofit. Joy Berfalk is the Executive Director of Coffee Connection and Project Empower, a nonprofit organization that provides long-term, comprehensive, continuous support for women on their journey toward sustainable recovery from addiction. For more information on the program, visit www.ourcoffeeconnection.net
EVENTS CALENDAR
“Life is good,” affirms Khoury before humorously adding, “Life is crazy busy!” Khoury stresses that her entrepreneurial endeavors would have not been so rewarding were it not for the strong support she clings to in family, friends and her customer base. She also maintains that without an adept and skillful staff, the business would surely go by the wayside. Luckily, Khoury is well equipped with adoring fans here to stay. Julia K. Caterers services all types of events no matter how unique. Anything from weddings to corporate events to graduations to anniversary dinners to charter schools to theatrical performances, Khoury creates, through her artful and meticulous approach, memories that will last a lifetime. For Khoury, customer satisfaction is the greatest reward. Stop by Julia’s new website, www.juliakcaters. com and learn more about the company mantra: “Eat well. Live well. Be well.”
(cont)
Of the Century Club, Brandt shares:“[It] was started in 1910 by the wives of the movers and shakers of the day. They wanted a place that they could call their own, have fun and be together. In Rochester, there is a boat load of girl power here! We have all these different women’s groups and I’d like to see us work together; we’re all stronger together than we are apart. I see [the Century Club] as a haven for women…” Yet another exciting undertaking demanding most of Brandt’s attention is the New York State Hops Festival poised to take place August 9 and 10 at Nedloh in Bloomfield. Approximately 15-20 breweries are expected to participate in the event, prompted by the renewed interest in the craft beer industry. Tastings, food trucks, seminars and live music will mark the festival. To aspiring entrepreneurs, Brandt says: “You have to be a great networker and you can’t be afraid to ask for help when you need it.”
july 2014
Cosequin Stuart Horse Trials
11-13 Corn Hill Arts Festival
12-13 July Issue Launch Party
16 Otter Lodge Golf Tournament
15-16 Tee’d Off at Breast Cancer
28 Food Truck Rodeo
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Where: Townline & Murray Roads, Victor When: Various times, check website for more info Website: www.stuarthorsetrials.org Organization: Corn Hill Neighbors Association Where: Historic Corn Hill Neighborhood When: 10am-6pm Website: cornhillartsfestival.com Organization: Rochester Woman Magazine When: 5:30pm-:8:30pm Where: The Inn On The Lake Website: www.rochesterwomanmag.com Organization: Golisano Children’s Hospital Where: Eagle Vale Golf Club Website:www.panevinoontheriver.com Organization: The Breast Cancer Coalition of Rochester Where: Brook-Lea Country Club Website: http://bccr.org/teed-off-at-breast-cancer/ Where: The Rochester Public Market When: 5:00pm-9:00pm Website: www.cityofrochester.gov/foodtruckrodeo/